Healthy Mediterranean Grilled Salmon Kabobs

Here’s my go-to Mediterranean grilled salmon kabobs recipe, with chunks of fresh salmon, colorful bell peppers, zesty lemon, and a simple olive oil-herb marinade that makes everything taste amazing.

These salmon kabobs have become my summer grilling staple, and I make them at least twice a month when the weather’s nice. They cook up quickly on the grill, and my whole family loves customizing their skewers with their favorite veggies. Perfect for those busy weeknight dinners, wouldn’t you agree?

What Kind of Salmon Should I Use?

For kabobs, you’ll want to choose a firm, meaty salmon variety like King (Chinook) or Sockeye, since they hold up better on skewers and won’t fall apart during grilling. Farm-raised Atlantic salmon works well too and is usually more budget-friendly, though it tends to be milder in flavor than wild-caught varieties. When shopping, look for salmon with bright, moist flesh and no strong fishy smell – the fresher the better for kabobs. If you’re using frozen salmon, make sure to thaw it completely and pat it dry before cutting into chunks, as excess moisture can prevent those nice char marks we’re looking for on the grill.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps while keeping the Mediterranean flavors intact:

• Salmon: While salmon is really the star here, you can use other firm fish like swordfish, halibut, or mahi-mahi. Just watch the cooking time as these might need a bit more or less time on the grill.
• Fresh herbs: If you have fresh herbs instead of dried, go for it! Just triple the amount since dried herbs are more concentrated. Fresh basil would also be a nice addition.
• Vegetables: Feel free to mix up the veggies – bell peppers, cherry tomatoes instead of grape tomatoes, yellow squash instead of zucchini, or even mushrooms work great. Sweet onions can replace red onions if that’s what you have.
• Spices: No coriander? Ground caraway or extra cumin works fine. For chili powder, paprika makes a good substitute. If you don’t have red pepper flakes, a pinch of cayenne will do the trick.
• Olive oil: While olive oil is traditional in Mediterranean cooking, you can use avocado oil as a substitute – it handles high heat well and has a mild flavor.
• Lemons: Limes can work in place of lemons, though you might want to use a bit less as they’re typically more tart.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling salmon kabobs is preventing the fish from sticking to the grill and falling apart – always start by thoroughly cleaning and oiling your grill grates, then wait until they’re properly heated before adding your skewers. A common error is moving the kabobs too soon or too frequently; instead, let them cook undisturbed for 3-4 minutes per side until they release easily from the grates. To avoid uneven cooking, make sure you’re cutting your salmon and vegetables into similar-sized chunks (about 1.5 inches), and don’t pack the ingredients too tightly on the skewers as this can lead to undercooked centers. For the juiciest results, take the kabobs off the grill when the salmon is just slightly undercooked in the center (around 135°F) as it will continue cooking for a few minutes after removal.

What to Serve With Salmon Kabobs?

These Mediterranean-style salmon kabobs pair perfectly with fluffy couscous or rice pilaf to soak up all those tasty marinades and juices. I love serving them with a simple Greek salad on the side – just toss together some crisp lettuce, cucumbers, feta cheese, and kalamata olives with a lemony dressing. For a complete Mediterranean spread, add some warm pita bread and a dollop of tzatziki sauce or hummus on the side. If you want to keep things light, a side of grilled asparagus or roasted Brussels sprouts would work great too, since they can cook right alongside your kabobs on the grill.

Storage Instructions

Keep Fresh: If you have any leftover salmon kabobs, place them in an airtight container and pop them in the fridge for up to 2 days. The Mediterranean flavors actually get even better as they sit together, making these great for next-day lunch!

Prep Ahead: Want to get a head start? You can prep these kabobs up to 8 hours before cooking. Thread the salmon and veggies onto skewers, cover them with the marinade, and keep them in the fridge until you’re ready to grill. Just don’t marinate longer than 8 hours, or the acid from the lemons might start to cook the fish.

Enjoy Again: To enjoy leftover kabobs, gently warm them in a 275°F oven for about 10 minutes, or until just heated through. I don’t recommend microwaving as it can make the fish rubbery. These are also pretty tasty served cold on top of a fresh salad!

Preparation Time	20-30 minutes
Cooking Time	10-15 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 150-160 g
• Fat: 120-130 g
• Carbohydrates: 50-60 g

Ingredients

• 2-pound salmon fillet
• 1/3 cup olive oil
• 4 minced garlic cloves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground coriander
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon dill weed
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 large zucchini
• 3 lemons
• 2/3 cup grape tomatoes
• 1 small red onion

Step 1: Prepare the Ingredients

Start by removing the skin from the salmon fillet and chopping it into 1-2 inch chunks.

Juice two lemons and slice the third one, removing and discarding any seeds.

Use a sharp knife or a mandoline to thinly slice the zucchini and red onion.

This will help ensure even cooking later on.

Step 2: Marinate the Salmon and Vegetables

In a large prep bowl, combine the cubed salmon, sliced zucchini, red onion, lemon slices, olive oil, and any preferred dried spices.

Toss everything together until well mixed.

Cover the bowl with foil and let the mixture marinate in the refrigerator for at least 20 minutes, or up to 2 hours to allow the flavors to meld.

Step 3: Assemble the Kabobs

After marinating, prepare six 12-inch metal skewers by spraying them with cooking spray to prevent sticking.

Thread the marinated salmon, vegetables, and lemon slices onto the skewers, alternating between them for a colorful and visually appealing arrangement.

While this step isn’t necessary, it enhances the presentation of the kabobs.

Step 4: Grill the Kabobs

Preheat your grill to 350 degrees F and spray the grates with cooking spray to keep the kabobs from sticking.

Once the grill is hot, place the kabobs onto the grill.

Cook each side for 3-5 minutes, turning them carefully.

The salmon is done when it turns pink and has a slight char.

Step 5: Serve the Kabobs

Once cooked, remove the kabobs from the grill.

They can be served warm with a side of tzatziki sauce for dipping.

Enjoy the fresh, vibrant flavors of these delicious kabobs as either a stand-alone meal or alongside your favorite side dishes.